[Connection between nutrition and economy]

The economical conditions remarkably influence through food supply the nutrition although it is an a priori biological category. These determine the implementation of nutritional habits, conscious nutritional intentions, and limit the chances of individual decisions. The influence of economical conditions could be measured by use of "income elasticity" and "dietary efficiency". The latter serves as background for the elaboration of diets of different price but approaching the nutritional physiological optimum. The households have an important economical role because of value of time used for food purchasing and preparation of meals. In general the GNP/capita values determine the proportion of nutrients in diet and by this means the risk and frequency of diet-related diseases. Some of Central and Eastern European countries, among them Hungary as well, take place in groups higher by one-two categories, than appropriate to their GNP/capita. In Hungary the price of foodstuffs increased vigorously and the food consumption decreased by 3 per cent between 1994 and 1980 or 1992. Mainly the consumption of meat, milk and dairy products has diminished. The meat consumption has been shifted towards the consumption of poultry showing lower rise in prices. The consumption of vegetable oil and margarine has increased essentially because the lard became more expensive than the vegetable oil. The changes in prices touch more strongly the people of low income, their diet is combined chiefly from cheap foodstuffs and therefore it is monotonous, the qualitative starvation appears. Sociological surveys showed poverty in 17-31 percent of population in 1992. The inequality in income shows a strong association with the health status of population, furthermore with the lifestyle and the features of nutrition. Also in Hungary we should reckon with the unfavourable consequences of economical factors in the scope of health status and nutrition.